Tag Archives: tamil vegetarian recipes

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Standard

Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.

CLICK HERE for more DIY cooking recipes and CLICK HERE for more Chutneys, Dip and Home made masala powder recipes.

sweet and sour birnjal pickle, sweet and sour brinjal pickle recipe, sweet and sour kathirikai pickle recipe, kathirikai pickle, kathirikai pickle recipe, kathirikai urugai, kathiriakai urugai recipe, kathirikai oorugai, kathirikai oorugai recipe, urugai recipe, pickle recipe, sweet pickle recipe, food, tamil pickle recipe, tamil food, brinjal pickle, brinjal pickle recipe, eggplant pickle, eggplant pickle recipe, pickle image, sweet and sour brinjal pickle image, kathirikai pickle picture, eggplant pickle recipe, Indian pickle recipe, tamil pickle recipe, tamil urugai recipe

Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

CLICK HERE for Chutneys, Spice powders / Podi, Dips, Pickle recipes

Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…

Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.

sweet and sour birnjal pickle, sweet and sour brinjal pickle recipe, sweet and sour kathirikai pickle recipe, kathirikai pickle, kathirikai pickle recipe, kathirikai urugai, kathiriakai urugai recipe, kathirikai oorugai, kathirikai oorugai recipe, urugai recipe, pickle recipe, sweet pickle recipe, food, tamil pickle recipe, tamil food, brinjal pickle, brinjal pickle recipe, eggplant pickle, eggplant pickle recipe, pickle image, sweet and sour brinjal pickle image, kathirikai pickle picture, eggplant pickle recipe, Indian pickle recipe, tamil pickle recipe, tamil urugai recipe

Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

Ingredients:

  • Brinjal / Kathirikai / Eggplant – ½ kg
  • Turmeric powder – ¼ tsp
  • Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
  • Cumin seeds / Jeeragam – ¾ tsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Garlic – 4 cloves
  • Ginger-garlic paste – 1 ½ tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • White vinegar – 1 cup
  • Sugar – ¼ cup
  • Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
  • Salt – 2 tbsp + ¼ tsp

Preparation:

  • Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
  • Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
  • Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
  • Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
  • Remove it from fire and transfer it to a plate.
  • Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
  • Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown.  Drain the oil and remove it from fire.
  • Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
  • Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
  • Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
  • Add sugar and cook until it dissolves.
  • Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
  • Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
  • Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.

Serve at room temperature.

Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.

Mushroom Potato Curry

Standard

A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

Mushroom Potato Curry, mushroom curry, potato curry, mushroom recipe, mushroom curry recipe, tamil mushroom curry, side dish for idiyappam, side dish for chapathi, tamil recipe, tamil recipes, tamilian cooking, mushroom potato curry images images of mushroom and potato curry, mushroom potato curry image, breakfast curry recipe, breakfast curry image, side dish for variety rice, variety rice side dish

Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Aloo Palak Stir-Fry

Standard

Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.